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M&M Cookies – Great American Cookies Copycat

Do you love those nostalgic mall food court cookies but haven’t stepped foot in a mall in years? This is where this recipe comes in! This is the ultimate copycat for those rich, chewy cookies and are oh so easy to make at home!

M&M Cookies Recipe notes:

I’ve made these cookies in 3 different sizes: Large, bakery sized cookies; classic medium sized cookies with a #40 cookie scoop; and mini cookies using a 1 tsp sized scoop. Honestly – all 3 were fantastic! Just know – the smaller the cookie, the more surface area you need to cover overall with mini M&Ms. This recipe calls for one bag of mini M&Ms, which will work for the larger sized cookies. If you make a full batch of smaller cookies you will need more M&Ms.
Adjusted bake times for smaller cookies:
- Mini cookies: 5 min
- Medium cookies: 8 min
- Large cookies: 12 min
I highly recommend chilling this dough, after scooping, prior to baking – don’t skip that step! Your cookies will spread too much if you don’t chill the dough before baking.
This recipe is very vanilla forward. I think this creates such a great flavor, especially with the salted butter! So, I would encourage you to at least try it with the vanilla as written! If you find it is too much for your taste, you can reduce the vanilla extract.

Equipment Used for M&M Cookies

Ingredients:

3/4 cup of salted butter, room temperature
3/4 cup sugar
3/4 cup brown sugar
1 egg, plus 1 egg yolk
1.5 tablespoon vanilla extract
1 teaspoon cornstarch
1 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
2 1/4 cups flour
1 9.4 oz bag of mini M&Ms

Instructions

Cream together butter and sugars until light and fluffy
Add in egg and vanilla, mix until combined
In a separate bowl, combine all dry ingredients
Slowly add the dry ingredients into the butter mixture, mix until just combined. Do not overmix!
Scoop dough and roll into even balls
Roll dough in mini M&Ms, covering the top and edges of dough with M&Ms.
Chill scooped dough for 30 minutes. While dough is chilling, preheat oven to 350 degrees.
Bake for 12-13 minutes, edges should just be lightly golden. Do not overbake! The cookies will continue to bake on the hot baking sheet as they cool. This bake time is for larger 2oz cookies. If making cookies with a single scoop I recommend baking 8 minutes.
Enjoy!

As always – let me know if you give them a try and what you think in the comments!